Confessions of an Unintentional Domestic Goddess

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Ham and Beans For Dummies

I know, I’m probably going to be hit for the title, but really, this recipe is so easy, I wanted you to know it when you clicked on it. You see, if you’re new to my blog, I’m easy. Yes, I said it. I am. I freely admit it. when it comes to recipes anyway. Not easy that way, you naughty friend! When I’m choosing a recipe, ease of preparation is key. If the ingredient list is as long as my arm, I’ll read it, but when it’s got 24 steps to completion, I’m gone. A couple of years ago, we had ham at Thanksgiving and when the food was gone, and leftovers packed away, I was looking at this great big gorgeous ham bone and really not wanting to just throw it out, it seemed so wrong to waste such potential. So I scoured the web trying to get an idea how to use this hunk of meaty goodness. The result is a mashup of several good ideas I found. If you can boil water, you can so make this! In fact, I’ve got a beautiful ham bone from Thanksgiving I’ll be cooking up tomorrow, just in time for a nasty cold front coming through. Get ready my friends!

Ham & Bean Soup
1 big fat ham bone w/meat on
1 lb navy beans, rinsed and soaked overnight
3 large carrots, peeled and sliced or cut into chunks
2 celery stalks chopped
2 medium onions chopped
5 whole garlic cloves
2 bay leaves
handful of peppercorns
2 tsp dried thyme

1. In a large pot, put ham bone & water to cover it completly. Put onions, garlic, peppercorns, & bay leaves. Boil at least two hours covered, stirring occasionally.
2. Remove ham bone. Debone ham; cut up meat, put back in pot.
3. Drain beans, add to ham stock.
4. Add carrots, celery and thyme.
5. Simmer two hours, stirring occasionally. Reduce heat to low, simmer another 1-2 hours, stirring occasionally, or until beans are soft.
This is delicious with crusty bread or biscuits.

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Green Chicken Chili 2 Ways

I know, ‘green’ and ‘chili’ in the same sentence can be taken a few ways. But, if you like spicy, even just a little spice, I think you’ll like this recipe. I say ‘2 ways’ because it can be prepared stove top or in your slow cooker. Have I mentioned how much I ❤ my slow cooker? I had this on my menu and really wanted to watch my favorite football team & #W2B play #OSUvsUT. The game was going to be over about dinner time, which would leave me scrambling to get dinner ready. Hmmm, I wonder if I can put this in the slow cooker. The answer? YES! Since you can do it either way, I’ll include instructions for both. Enjoy!

Green Chicken Chili 2 Ways

1 lb chicken cut into bite sized pieces

1 poblano pepper, membranes & seeds removed, and chopped

1/2 medium sized onion chopped

2 cloves garlic pressed or minced

1tsp cumin

2 cans chicken broth 14.5 oz each

2 cans pinto beans drained and rinsed 15oz each

1 bottle salsa verde, 16oz

4 corn tortillas grated w/cheese grater or food processor


1. saute onions, pepper and garlic just until softened.

2. place all ingredients into 4qt slow cooker.

3. cook on low for 6 to 8 hrs, or high for 4 hours.


1. cook chicken in large pot in 1 tbsp oil approx 5 min.

2. remove chicken from pan and cook onion, peppers and garlic for 3 min.

3. add the rest of the ingredients, including grated tortillas, into the pot, bring to a boil, reduce heat and simmer uncovered 15 minutes.

Serve with tortilla chips and fresh cilantro if desired. If you like it spicier, I suppose you could leave in the seeds from the pepper, I don’t know how spicy poblanos are, but w/o the seeds and the green salsa, it’s got a nice warmth to it w/o being painful. Yum! And it’s healthy to boot!

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No-melt Mix n Match Pudding Pops

 Anybody else over this heat? Well, if you live in a cooler climate, you can just keep that to yourself! These days, I purposely avoid the weather forecast b/c it just depresses me. Almost as bad as getting on the scale on Jan 2. You know you’ve been bad over the holidays, but getting on that infernal scale only confirms what you already knew.  And since I’ve been doing everything I can to eat and cook kind of without actually cooking, here’s another yummy and fun summer recipe that the kids will love.

We first tried these a couple of years ago and they are fantastic.  Although we love our ice cream, some of us more than the others, it melts really fast and becomes a sticky mess. These pops melt very slowly and are perfect for a hot summer day. My kids enjoy helping me  make them, and the cup you make them in makes a great storage for them if someone needs to stop eating for a minute for whatever reason. I like them because I”m not the one being asked to hold a dripping, gooey ice cream cone or popsicle!

No Melt Mix n Match pudding pops

2 C cold low fat milk

1 pkg instant pudding/pie filling – vanilla or chocolate, or really any flavor you like

6 oreos roughly crushed

1/2 C whipped topping

6 oz paper/plastic cups

wooden sticks or plastic spoons

1. mix the milk and pudding mix

2. stir in the cookies

3. fold in the whipped topping

4. put approximately 1/3 to 1/2 C in each cup. Insert wooden stick/spoon in the center. Place all cups on a cookie sheet and freeze for about 3 hours, or until firm.

5. to release the pops from the cups, roll the cup between your hands for about a minute, just long enough to that is just a bit and loosen the pop from the sides. enjoy!

**Some other add ins/ideas: you could add mini chocolate chips and marshmallows for a rocky road pop.  chocolate & peanut butter chips for a ‘Reese’s’ -like pop. Crushed candy pieces for a candy bar pop. The possibilities are almost endless! Try what you like!

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Grandma’s NumNum Chicken

Ok, well, that’s what we call it at my house. This is my husband’s favorite, a dish his mother made as he was growing up, hence the new name.  What I call it when I’m telling my friends about it is Bacon-wrapped Chicken in a white wine cream sauce. Sounds much more grown-up, no? It is very easy, presents very well, and is delicious. If you need a dish to prepare for company and don’t want to spend your evening slaving over a stove, this is it. They will think you spent hours on and that you’re the best cook ever!

Bacon-wrapped Chicken in White Wine Cream Sauce

4 to 6 boneless skinless chicken breasts

4 to 6 slices of bacon

1 jar of dried, sliced beef

1 can oz sliced mushrooms

1 can cream of mushroom soup

1C sour cream

1/2C dry white wine or white cooking wine

1. cut up the dried beef and spread it in the bottom of a pan, 8×8 for 4 breasts or 13×9 for 6.

1. If the chicken is very thick, you can put it in a plastic bag and flatten it to be more even in thickness (that will help it cook quicker and more evenly).

2. lightly cook the bacon, until it’s about halfway done, not crispy, but not totally raw either.

3. roll up each chicken breast and wrap it with a slice of bacon. Place rolled side up on top of the sliced beef.

4. Mix the sour cream, soup, and mushrooms and pour over the chicken.

5. Bake 1 hour at 350, uncovered, or until chicken is cooked through.

6. Serve over hot cooked rice.

7. Sit back, enjoy a lovely dinner and the compliments that will be coming your way!

Sorry Debs, I forgot to get a pic of this one!

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